인산염이 쌀전분 현탁액의 리올로지에 미치는 영향 = Effect of Phosphate on Rheological Properties of Rice Starch Suspension

다국어 초록 (Multilingual Abstract)

Rheological properties of 5% starch suspension were investigated using a capillarity tube viscometer. Nonglutinous and glutinous rice starch suspensions at $30-60^{\circ}C$, and $30-55^{\circ}C$, respectively, had no yield stress and showed dilatant flow behavior in the absence or presence of phosphate. However, flow behavior of nonglutinuous starches at $65^{\circ}C$ and glutinous starch at $60^{\circ}C$ was pseudopalastic. Flow activation energies for rice starch suspensions were 0.88-1.45 kcal/mole at $30-50^{\circ}C$ and about 45-73 kcal/mole $60-65^{\circ}C$. Flow activation energy in the presence of phosphate was 90-182 kcal/mole at $60-65^{\circ}C$. Akibare starch had the highest activation energy, and glutinous starch the lowest.